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Braised Chicken in a Black Cherry Sauce

Related recipes: Main Dishes
Braised Chicken in a Black Cherry Sauce: Main Image

Quick Facts

Servings: 6


  • 3 1/2 pounds mixed chicken pieces
  • 1/2 cup flour
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp paprika
  • 2 Tbs butter
  • 1 Tbs olive oil
  • 3 cloves garlic, minced
  • 1 small onion, sliced
  • 1 cup R.W. Knudsen Black Cherry concentrated juice
  • 1 16 oz can pitted dark sweet cherries in heavy syrup
  • 1/2 tsp allspice
  • 1 Tbs lemon juice
  • 3 green onions, thinly sliced
  • lemon slices
  • 3 cups cooked rice


  • In a shallow dish mix the flour, salt, pepper and paprika. Coat the chicken with the mixture. In a large skillet over medium high heat, melt the butter in the olive oil. Add the chicken without crowding and brown on both sides.
  • Remove the chicken and pour off all but 2 tablespoons excess fat. Saute the onion and garlic in the pan drippings for 2 minutes. Add the R.W. Knudsen Black Cherry concentrated juice and bring to a boil, stirring up the brown bits from the skillet. Return the chicken to the pan and add the cherry syrup, allspice, and lemon juice. Cover and simmer until the chicken is tender, about 35 minutes, turning occasionally.
  • Add the cherries and sliced green onions and heat for an additional 2 minutes. Serve with the cooked rice and garnish with lemon slices and additional sliced green onions.

Nutrition note: Nutrition calculation based on 3.75 lbs chicken.

Nutrition Facts

Calories 397
  Calories from Fat 90 (23%)
(16%)Total Fat 10g
(19%)Saturated Fat 4g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
(30%)Cholesterol 91mg
(20%)Sodium 486mg
(13%)Potassium 461mg
Total Carbohydrate 47g
(9%)Dietary Fiber 2g
Sugars 13g
Sugar Alcohols 0g
(57%)Protein 29g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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